search our site     home > key topics > food safety   residues in food The use of pesticides in food production results in residues on foods. ERS research has examined the dollar value consumers might place on reducing the human health risks induced by dietary intake of pesticides. feature Some consumers have tried to reduce dietary intake of pesticides by purchasing organic food. Together, the premium for organic food and consumers' willingness to pay to reduce well-known risks suggest that most consumers will not buy organic food for health benefits alone. For more information see the Consumer Food Safety Behavior Briefing Room. web administration: webadmin@ers.usda.gov updated: August 30, 2002  Also at ERS... latest publications (all) • Mycotoxin Regulations: Implications for International Agricultural Trade • International Trade and Food Safety: Economic Theory and Case Studies resources • Contact an ERS Expert • Calendar of Releases services • Receive E-mail Updates • E-mail This Page • Translate This Page

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